Buberts may not be uniquely Latvian, but it it is one of the desserts that many remember from their childhood. If the cookbooks and internet can be trusted, there are two distinct buberts loving camps – one camp believes semolina buberts is the way to go, while the other camp states that flour buberts is the real deal. I tested both and, in my opinion, semolina buberts is just a glorified porridge (so may as well just make plain porridge to save eggs). My preference was flour buberts which turned out like milk mousse: it was light and fluffy, not excessively sweet and delicious with raspberry sauce.
- 4 eggs
- 4 tbs white sugar
- 4 tbs plain flour
- 1 tsp vanilla extract
- 500ml milk
- 500g raspberries, strawberries or blackberries
- 2 tbs sugar
- Separate the eggs. Beat the egg whites until soft peaks form. Mix the yolks with sugar and vanilla extract.
- Mix the flour with 100ml milk.
- Heat the rest of the milk in a medium saucepan on low heat. Once the milk reaches boiling point, add the flour mixture and mix well with the milk. Be careful, as the milk may boil over or burn quite fast.
- While constantly stirring, add egg yolk mixture. Then fold in whipped egg whites. Heat for further 1-2 minutes. Remove from the heat.
- To prepare the berry sauce, blend the berries in a blender with 1-2 tablespoons of sugar.
- To serve, place 4-5 heaped tablespoons of buberts in dessert bowls and pour over the sauce.